If you're looking to drop 10 pounds before your bestie's wedding in a month or want to get bikini-ready for your vacation next week, this book isn't for you. Diet books that lure you in with promises of quick weight loss may be tempting-but they also leave you hungry, grumpy, and more out of control than when you started. What you'll find here is a non-dieiting approach to healthy eating that will work for you over the long term. Why? Because diets are designed to fail. Think about it: Have any of those fad diets you've tried brought you lasting success? If they did, you wouldn't be looking for more help, right? Savvy Girl: A Guide to Eating is based on a revolutionary program called Intuitive Eating. Co-author Sumner Brooks is a certified Intuitive Eating counselor and registered dietitian. She brings her expertise to this Savvy Girl guidebook to teach you how to feel better about your eating and better in your body. You'll learn exactly why diets don't work, how a non-dieting approach to eating works for good, and how to know how much to eat without ever counting another calorie again. So, get this book, get savvy, and then get back to your fabulous life.

The first book length study of the genre of 'chick lit' informed by an advanced stylistic approach, covering tradition and cognitive angles.

A new, non-diet approach to adopting healthy eating habits! Drawing on the same evidence-based practices introduced in Intuitive Eating, this workbook for teens addresses the ten principles of intuitive eating to help you listen to your body’s natural hunger and fullness cues. Do you struggle with stress eating, overeating, emotional eating, or binge eating? You aren’t alone. Sometimes, when we’re not feeling so good, food can seem like a great comfort. The problem is that over time, overeating can lead to several physical health problems, as well as depression and lowered self-esteem. So, how can you put a stop to unhealthy eating behaviors before they become ingrained, lifelong habits? With this breakthrough workbook, you’ll learn to notice and respect your body’s natural hunger and fullness signals, find real eating satisfaction, cultivate body positivity, and build a profound connection to your mind and body for years to come. Each chapter includes an important principle of intuitive eating, and includes worksheets and activities to help you connect with and deepen your skills. Whether you’re a teen, a parent, a clinician, or a certified intuitive eating counselor, this proven-effective workbook is an essential resource.

Seventeen-year-old Chrissy Gibbons has landed her dream job—a summer internship at her favorite magazine, Savvy. Being an intern is hard work, but the job becomes a lot more fun when Chrissy is befriended by a glamorous fashion editor who takes her to all the best parties. As the summer winds down, though, Chrissy realizes that in the whirlwind of parties and boys, she’s been neglecting what could be her big break in the magazine business: an opportunity to compete against other interns to become Savvy’s first teen columnist. Chrissy struggles to come up with a winning subject for her column—and in the process, she discovers what is most important to her.

Offers humorous advice to single women, with attention given to work, family, friends, and relationships.

I'm not a racist, but... You look good, for your age... She was asking for it... You're crazy... That's so gay... Have you ever wondered why certain language has the power to offend? It is often difficult to recognize the veiled racism, sexism, ageism (and other –isms) that hide in our everyday discourse. This book sheds light on the derogatory phrases, insults, slurs, stereotypes, tropes and more that make up linguistic discrimination. Each chapter addresses a different area of prejudice: race and ethnicity; gender identity; sexuality; religion; health and disability; physical appearance; and age. Drawing on hot button topics and real-life case studies, and delving into the history of offensive terms, a vivid picture of modern discrimination in language emerges. By identifying offensive language, both overt and hidden, past and present, we uncover vast amounts about our own attitudes, beliefs and values and reveal exactly how and why words can offend.

Did you know that: More than 80% of the foods you eat in restaurants and buy at supermarkets contain genetically engineered ingredients, and that these ingredients have been linked to toxic and allergic reactions in people; sickness, sterility, and fatalities in livestock; and damage to virtually every organ studied in lab animals?If you don't count French fries, ketchup or pizza as vegetables, more than half of Americans eat no vegetables at all?Cows raised for meat are impacting our climate more than cars?It’s possible to be a positive food revolutionary without sounding like a self-righteous nag? Join John and Ocean Robbins for 21 intimate, game-changing conversations with some of the world’s leading “food revolutionaries”: scientists, doctors, teachers, farmers, economists, activists, and nutritionists working on food issues today. Introduced and with commentary by John Robbins and his son Ocean, the book features luminaries such as: Dean Ornish, MD, on his years-in-the-making breakthrough with Medicare (his program for healing heart disease is now covered)Kathy Freston on making incremental, manageable changes to how we eatT. Colin Campbell, PhD, (author of the famed China Study) with the latest research on animal protein and human healthJoel Fuhrman, MD (author of the bestselling Eat to Live), on achieving excellent health through dietCaldwell Esselstyn, MD, of the Cleveland Clinic on wiping out heart disease by changing what we eatVandana Shiva, PhD, on GMOs and Big AgRory Freedman on how to stop eating misery and start looking fabulousRaj Patel on building a saner global food policy Each contributor discusses his or her work in depth, but together they make one rallying cry: for a healthy, sustainable, humane, and delicious revolution in how we and the world are fed. Over twenty-five years ago John Robbins started a revolution. This book is proof of how far we’ve come, a fascinating look behind the scenes of the multi-faceted food movement, and a call to join in the work of ensuring our health and food future.